Smothered Pork Chops + Loaded Potatoes

This past weekend was gorge-tastic. Yup. Just made up a new adjective for ya, you’re welcome. But seriously! It was so perfectly fall. Crystal clear blue skies, changing leaves, and just enough of a nip in the air to remind you autumn has cometh. We had ourselves a pretty quintessential fall weekend around here. We spent our Saturday at Summers Farm pickin’ punkins, riding around on haystacks, cheering on piggie races, getting lost in corn-mazes, while enjoying homemade donuts, kettle corn, and hot cider. I adore days like these. No agenda, perfectly content with going with the flow and making “game-time” decisions. You woulda thought we were two high-school love birdies with the way we were flitting around that farm. Guess it’s no surprise that either of us are really kids at heart.

So after such a rustic day, it seemed appropriate to have a good rib-stickin’ meal. These smothered pork chops & loaded smashed potatoes were just the ticket. Wowie! This combo was fantastic!! The pork chops are quick and easy. And the potatoes are those to-die-for restaurant style loaded smashed potatoes that have a wholotta bad goodness in them… All that goodness led to a totally welcomed snuggly night spent on the couch with one of my favorite sassy ladies.

Smothered Pork Chops

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Serving Size: makes 4 servings {one pork chop per serving}

Adapted / Inspiration from What's Cooking Chicago?


1 3/4 cup beef broth
4 pork chops, fat trimmed
1 large onion, halved & sliced
4 tbsp quick-dissolving flour
1 cup plain Greek yogurt {I use Chobani}
1 tbsp garlic, minced
8 oz baby bella mushrooms, sliced
1-2 tbsp fresh parsley, chopped


  1. Heat EVOO over med-high heat. Season pork chops with pepper. Cook pork chops quickly in hot pan. [To create a golden brown crust, don't move the chops until they loosen on their own] Only about 2-3 minutes per side. Remove pork chops, cover with foil to keep warm.
  2. Without removing any fats or oils added to pan from pork chops, add onions, mushrooms, and garlic. Reduce heat to medium. Add more EVOO if necessary. Season with salt & pepper to taste. Let mushrooms and onions cook down for about 3-4 minutes.
  3. Meanwhile combine flour and beef broth. Whisk together well until flour is completely dissolved.
  4. Once onions begin to soften, add beef broth mixture. Let simmer for another 5-6 minutes or until all vegetables are softened and broth begins to thicken.
  5. Remove from heat, add Greek yogurt and stir well. Spoon this sauce over pork chops, top with chopped parsley and serve immediately.

Loaded Smashed Potatoes


2 lbs red potatoes
4 strips of bacon, cooked & chopped
3 green onions, chopped
1/2 stick of butter
1 cup [light] sour cream
1 cup pepper jack cheese
salt & pepper


  1. In a large pot, cover cleaned potatoes in water. Cook over high heat until boiling. Boil until potatoes are fork tender, about 10-15 minutes.
  2. Remove from heat and drain potatoes. Rinse with cold water.
  3. Add potatoes to a large bowl. Smash potatoes [skin on] with a large mallet or potato masher. Add butter and allow to melt into hot potatoes. Add all remaining ingredients and combine well.


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